Hash Brown Quiche makes one modification to everyone’s favorite brunch special, but wow is it a tasty one! Instead of the traditional pie crust, Hash Brown Quiche opts to use crunchy, cheesy hash browns; that certainly adds a delectable contrasting crunch to the fluffy, creamy eggs! And of course, those eggs are filled with bacon and cheese, because can eggs really exist without bacon and cheese? This is one dish that will definitely turn some heads at the breakfast table!
Ingredients
For the hash brown crust:
- 20 ounces frozen hash browns, thawed
- 1/2 cup white cheddar, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
For the filling:
- 2 tablespoons unsalted butter
- 1/2 onion, thinly sliced
- salt, to taste
- pepper, to taste
- 6 large eggs, lightly beaten
- 1/2 cup heavy cream or whole milk
- 4 slices bacon, cooked and crumbled
- 1 cup white cheddar, shredded
- 1 tablespoon chives, thinly sliced, plus more, to taste, for garnish
Directions
Step 1 –Lightly grease a 9-inch springform pan with cooking spray.
Step 2 –Squeeze as much liquid from the thawed hash browns as possible and place them into a large mixing bowl.
Step 3 –Add the 1/2 cup of the cheddar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir together.
Step 4 –Evenly press the hash brown mixture into the bottom and sides of the prepared pan, making sure there are no holes within the crust to prevent any leakage.
Step 5 –Place the pan in the freezer and freeze for at least 1 hour.
Step 6 –Preheat the oven to 425 degrees F.
Step 7 –Place the frozen crust in the oven and par-bake for 15 minutes.
Step 8 –Remove the crust from the oven and allow it to slightly cool.
Step 9 –In a skillet over medium heat, melt the butter.
Step 10 –Add the onions and sauté until lightly caramelized, about 10-15 minutes.
Step 11 –Season the onions with the salt and the pepper.
Step 12 –In a large mixing bowl, combine the eggs and the heavy cream, whisking them together until light and fluffy.
Step 13 –Add the bacon, the remaining cheese, 1 tablespoon of the chives, and the caramelized onions to the egg mixture and stir together until combined.
Step 14 –Season the egg mixture with more of the salt and more of the pepper.
Step 15 –Pour the filling mixture into the par-baked crust.
Step 16 –Place the pan in the oven and lower the oven temperature to 375 degrees F.
Step 17 –Bake the quiche until the eggs have just set, about 25-30 minutes.
Step 18 –Remove the quiche from the oven and run a paring knife around the perimeter of the springform pan.
Step 19 –Loosen the springform pan from the sides of the quiche and place the quiche back into the oven to bake until the eggs are firmly set, about 10-15 minutes.
Step 20 –Remove the quiche from the oven and allow it to cool for 10 minutes.
Step 21 –Slice the quiche and top each with the extra sliced chives.
Step 22 –Serve.
